This blog contains quick and easy weeknight dinner recipes featuring Co+op Basics items. They’ll feed at least 4 and come together in 30 minutes or less – and they’ll be delicious!
The Co+op Basics Program
The Co+op Basics program highlights everyday low prices on a wide variety of products, food and non-food, at the Co-op. By shopping Co+op Basics items you can save on the essentials that you need with consistently low prices.
Although there are many brands that are a part of the program, most Field Day products are Co+op Basics. Field Day products are certified organic and are made with high quality, simple ingredients.
Look for the purple signs in store to find Co+op Basics!
First, stock your pantry with Basics! Start with olive oil, salt, and spices – it’s all you really need to take protein and veg to the next level. Having rice, beans, canned tuna, and a couple of frozen or canned veggie options will make last-minute dinners even easier! Bonus: you’ll be less likely to opt for take out, which means you’ve saved even more money.
Blistered Summer Vegetable Pasta
- Field Day Roasted Garlic Pasta Sauce ($2.99/26 oz.)
- Field Day Traditional or Brown Rice Fusilli ($1.99/16 oz.)
- 1/2 cup cherry tomatoes
- 1 lb. mixed summer squash (such as zucchini, crockneck or straightneck squash), cut into 1/4 inch thick half moons
- 2 cups packed sturdy greens (spinach, kale, chard, collards), chopped
- olive oil, salt, pepper
- Turn your oven’s broiler on HI. Prepare a baking sheet with parchment paper. Toss cherry tomatoes and squash with olive oil, salt, and pepper. Broil until the tomatoes burst and everything is looking a little charred, about 7-10 minutes.
- In the meantime, bring a large pot of water to a boil. Once a rolling boil is achieved, add pasta and cook for 2 minutes less than the package instructions state. Drain.
- Heat sauce in a deep pan until simmering. Add veggies and al dente pasta to the simmering sauce and stir. Cook for at least 2 minutes, check pasta doneness, and serve.
Sweet Potato & Black Bean Chili
- 1 tablespoon + 2 teaspoons Field Day Olive Oil ($6.99/16.9 fl. oz.)
- 1 medium-large sweet potato, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tablespoons Field Day Chili Powder ($3.49/2 oz.)
- 4 teaspoons Field Day Ground Cumin ($3.99/1.7 oz.)
- 1/2 teaspoon chipotle chile powder
- ¼ teaspoon Field Day Fine Mediterranean Salt ($1.99/26.45 oz.)
- 2 ½ cups water
- 2 15-ounce cans Field Day Black Beans, drained and rinsed ($1.49/15 oz.)
- 1 14-ounce can Field Day Diced Tomatoes ($2.39/14.5 oz.)
- 4 teaspoons lime juice
- ½ cup chopped fresh cilantro
Heat oil in a large pot or Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion begins to soften, about 4 minutes.
Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.
Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes.
Remove from heat and stir in cilantro. Serve as is or with tortilla chips and sour cream.
Tuna Cakes with Sriracha Mayo & Avocado
- 3 5-ounce cans Field Day Wild Caught Skipjack Tuna No Salt Added ($1.99/5 oz.)
- 2 large eggs
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh chives plus more for garnish
- 1/4 cup diced red bell pepper
- 2/3 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1/4 teaspoon Field Day Mediterranean Sea Salt ($1.99/26.45 oz.)
- 1/4 teaspoon black pepper
- 2 tablespoons Field Day Olive Oil ($6.99/16.9 fl. oz.)
- 1/2 cup mayonnaise
- 2-4 teaspoons Sriracha sauce or chili garlic paste
- 1/2 tablespoon lemon juice
- 1 small garlic clove, minced
- 1/4 teaspoon Field Day Mediterranean Sea Salt ($1.99/26.45 oz.)
- avocado slices
- lemon wedges
- cooked brown rice (Field Day Organic Brown Rice for $3.99/32 oz.)
- In a medium bowl, whisk together sriracha mayo ingredients and place, covered, in the fridge.
- In a large bowl, mix together all of the tuna cake ingredients, except the olive oil, with a fork, flaking fish as needed, until combined.
- Pack tuna mixture into 1/3 cup measuring cup, to form cakes. Gently remove and flatten slightly. Repeat to form 8 cakes.
- In a large skillet, heat olive oil over medium high heat. Add cakes without crowding the pan and cook for 1-2 minutes per side, until golden brown and crispy. Keep warm in a 200 degree oven while you cook the rest.
- Serve with Sriracha aioli, avocado slices, and extra chives over cooked brown rice.
Pumpkin Chorizo Mac and Cheese
- 1-2 box(es) Field Day Deluxe Mild Cheddar Macaroni Shells and Cheese ($3.99/12 oz.)
- 3/4 lb. traditional or vegetarian chorizo, casings removed
- 1/2 cup green bell pepper, diced
- 1/2 cup onion, diced
- 1/2 cup Field Day Organic Pure Pumpkin ($1.99/15 oz.)
- Cook the pasta according to the package instructions.
- In the meantime, sauté chorizo over medium-high heat until cooked through. Remove from the pan and set aside. Return the pan to the stove. Add peppers and onions. Cook until softened, about 5 minutes. Add the chorizo back in with the veggies. Turn heat to low.
- When the shells are cooked, finish according to package instructions. Stir in the pumpkin puree at the same time. When the noodles are sufficiently cheesy and pumpkiny, add them to the pan and stir until chorizo, noodles, and veggies are well mixed. Serve.
Smoky Chilaquiles with Eggs
- 8 small yellow corn tortillas
- 3 tablespoons Field Day Olive Oil, divided ($6.99/16.9 fl. oz.)
- 1/2 large white onion, diced
- 2 cloves garlic, minced
- 1 15-ounce can Field Day Tomato Sauce ($1.69/15 oz.)
- 1 chipotle pepper in adobo sauce from can
- 1 tablespoon adobo sauce also from can
- 1/2 cup Field Day Chicken or Vegetable Stock ($2.99/32 oz.)
- 4 eggs
- For serving: cotija cheese, sliced green onions, avocado slices, lime wedges, sour cream, Field Day California Sliced Ripe California Balck Olives ($1.79/3.8 oz.)
- Slice tortillas into 2-inch wide strips. Heat 2 tablespoons of olive oil in a deep skillet over medium heat. Working in batches, add tortilla strips to hot oil and fry 1-2 minutes per side until golden brown and crispy. Transfer to a paper-towel lined plate. Continue until all of the strips have been fried.
- Heat remaining 1 tablespoon of olive oil. Add onions and cook until soft and translucent, about 6 minutes. Add the garlic and cook for 1 minute, stirring frequently. Add tomato sauce, chipotle pepper, adobo sauce, and chicken or veggie stock. Bring to a simmer, then reduce heat, and cook for 5 minutes longer. At this point, you can blend for a smooth sauce or use as is. If blending, cool for 15 minutes before attempting to blend.
- Fry up your eggs.
- Return tortilla strips and sauce to the pan. Heat until the strips are coated and the sauce is well heated. Divide among serving bowls and top each chilaquiles mound with a fried egg. Finish with cotija cheese, green onions, avocado, lime, black olive, and/or sour cream.